Spiced Apple Chutney

I'm making Spiced Apple Chutney today using apples from the apple tree in the garden. I love the sweet sour smell of chutney boiling down. I made some the other day and it is fruity but not hot. This batch has a few more ingredients added to spice it up a bit. Here's the recipe:

1.5 kg (3 lbs.) apples, chopped. (I cored, but didn't peel them)
500g (1 lb.) onions, peeled and chopped
550 ml (1 pint) Sarson's Spiced Pickling Vinegar
350g soft dark brown sugar and white sugar, mixed (1/2 each)
150g sultanas
4 cloves garlic (optional)
30 ml. (2 heaped tablespoons) Patak's Madras Curry Paste (optional - add more if you want it hotter)
15 ml. (1 tablespoons) mustard seeds (optional)
1 teaspoonful of salt

Put all the ingrdients into a large pan and bring to the boil slowly until the sugar has dissolved, put a lid on and simmer until the apples are soft. Take the lid off and boil down for about 2 hours until you can drag a spoon across the bottom of the pan and it will not immediately fill up again. Have jars washed and dried in a low oven ready. Pot up and when cold, label. Should make about 5lbs.